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3-1/2
1-1/4
1-1/4
2
6
1/4
1/2
5
1/2
1/2
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#
#
#
cl
in
c
c
c
T
t
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Seafood, mixed (1)
Tomatoes
Onion
Garlic
Lemon Zest strip
Wine Vinegar, red
Olive Oil ExtV
Wine, Dry White
Salt
Pepper
-- Garnish
Parsley
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Prep - (30 min)
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Chop small.
- Cut FISH into largish chunks. Mussel and clam meat can be
left whole (unless very large). Shrimp can be left whole or cut in
half, depending on size. If making ahead, this step can be delayed
until the hour before serving, as can the next step.
- Cut squid, octopus, and cuttlefish (use small ones) into convenient
size pieces (they will shrink a lot, so not too small). Hold
these separately as they need longer cooking than the fish.
- Chop ONION fine.
- Crush GARLIC and chop fine.
- Peel strips of LEMON ZEST.
- Chop PARSLEY for garnish, if used.
Run - (2 hr))
- In 3-1/2 qt sauté pan, heat Vinegar until bubbling
well. Stir in Onions and bring back to a boil, then turn to
a simmer, covered, for 15 minutes or until onions are soft. Stir now
and then and checking if needing liquid. When Onions are soft,
uncover and simmer until all liquid is gone.
- Stir in Olive Oil, Salt and Pepper. Fry over
moderate heat, stirring often, until Onions are golden.
- Stir in Lemon Zest and Garlic. Fry stirring about
1 minute.
- Stir in Tomatoes. Bring to a light boil until thickened,
but not nearly dry.
- Stir in Wine. Bring to a boil for long enough tor reduce
the volume by about 1/3.
- At this point the Soup Base can be cooled and refrigerated
until near serving time.
- In a 5 quart pot, bring the Soup Base up to a simmer. Stir
in Shellfish that toughen (squid, octopus, cuttlefish, etc.)
and simmer until tender, about 20 minutes.
- Be prepared to adjust liquid with boiling water if needed - but
this soup should be pretty crowded, even more crowded than in the
photo example is OK.
- Stir in Fish and non-toughening Shellfish (clams,
mussels, shrimp, sea cucumbers, etc.), bring just to a boil, cover
and simmer until thickest pieces are cooked through, 5 minutes or
just a little more.
- Serve hot, garnished with Parsley if desired.
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